Reyes-Cano R, Dorantes-Alvarez L, Hernandez-Sanchez H, Gutierrez-Lopez G F
Departmento de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, México 11340, D.F. Apdo. Post. 42-186 (06470), Mexico.
Meat Sci. 1994;36(3):365-70. doi: 10.1016/0309-1740(94)90132-5.
Cecina is an intermediate moisture meat produced and consumed to a large extent in Mexico. Four samples of cecina coming from different States of this country, were tested for water activity, colour, texture, fat, protein, moisture and chloride content. Sensory and microbiological analyses were also performed. Different fabrication methods for producing cecina were identified, involving large variations in the formulation of the product. There was a significant difference (P < 0·05) among samples regarding fat and chloride content, colour and texture. Differences in colour and saltiness were recorded through sensory analysis. Microbiological analysis showed higher counts than those recommended in the Mexican Official Standard for chopped and raw meat, due to poor sanitary conditions during production and marketing.
塞西纳香肠是一种中等水分含量的肉类制品，在墨西哥大量生产和消费。对来自该国不同州的四个塞西纳香肠样品进行了水分活度、颜色、质地、脂肪、蛋白质、水分和氯化物含量的测试。还进行了感官和微生物分析。确定了生产塞西纳香肠的不同制作方法，这些方法导致产品配方存在很大差异。不同样品在脂肪和氯化物含量、颜色和质地上存在显著差异（P < 0·05）。通过感官分析记录了颜色和咸度的差异。微生物分析表明，由于生产和销售过程中的卫生条件较差，其菌数高于墨西哥切碎和生肉官方标准中推荐的数量。
